Momofuku Noodle Bar (2004–2009)

[Nathan]

ummmmmmm i love momofuku.

its just too damb packed!

so i shouldn't even think about trying to wedge in on a weekend?

u.e.

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I've eaten there several times on a weekend and never had a problem (granted that I tend to eat at 3 not 1 on Saturday or Sunday)...its busy but so long as you're just one or two people it's not a problem...

[ulterior epicure]

1. sorry, i meant for dinner - around 8/9pm?

2. how does this "sit at the bar" thing work. i know many have posted about watching the chefs prepare their food. but from the picture on their website, it looks as if most of the diners sit at a two-sided counter with diners on either side. the other counter looks like it's facing the wall. is there only limited cook-counter seating. if so, is it impossible to score one of these?

u.e.

[spaetzle_maker]

1. sorry, i meant for dinner - around 8/9pm?

2. how does this "sit at the bar" thing work.  i know many have posted about watching the chefs prepare their food.  but from the picture on their website, it looks as if most of the diners sit at a two-sided counter with diners on either side.  the other counter looks like it's facing the wall.  is there only limited cook-counter seating.  if so, is it impossible to score one of these?

u.e.

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This is my go-to place when I'm just by myself or with one friend - it is easiest to get a seat with a very small party. For me, it's a perfect early bird dinner on weekends when I've only had brunch and then I'm conveniently hungry when it opens at around 5:30. I never have trouble getting a seat around that time, but the few times I've gone later, I haven't had to wait too long to be seated either. It's just that later, it may not work out that the seat that becomes available for you will face the kitchen....

(Seat counts are approximate) There are maybe 15 bar seats that are directly in front of the kitchen and then the bar extends out further than the length of the kitchen, which is where 6-8 people can sit facing each other on either side. Then there are maybe another 6 or so seats that face the north wall of the restaurant.

It is definitely possible to get a seat that faces the kitchen and I highly recommend it. My favorite seat in the house is close to the rice cooker so I can smell the yummy rice every time they open it. Don't take my seat when you go!!!!

-spaetzle

[ulterior epicure]

how would i get there from grand central? any underground lines or cab would be easiest?

also, are the "locals" menu items meant to be accompaniments to "noodle and rice" dishes? are they large enough portions to share?

u.e.

Edited March 21, 2006 by ulterior epicure (log)

[spaetzle_maker]

how would i get there from grand central?  any underground lines or cab would be easiest?

also, are the "locals" menu items meant to be accompaniments to "noodle and rice" dishes?  are they large enough portions to share?

u.e.

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From Grand Central take the 4,5,6 down to Union Square and walk from there to 1st and 10th.

Noodle dishes are large and can be shared. Everything is good to share. I think I've shared most of the menu with my sister. If you don't feel you've eaten enough - just order more. That's what I do

-spaetzle

[Nathan]

1. sorry, i meant for dinner - around 8/9pm?

2. how does this "sit at the bar" thing work.  i know many have posted about watching the chefs prepare their food.  but from the picture on their website, it looks as if most of the diners sit at a two-sided counter with diners on either side.  the other counter looks like it's facing the wall.  is there only limited cook-counter seating.  if so, is it impossible to score one of these?

u.e.

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I've always sat facing the kitchen...that's where most of the seats are.

[Pan]

From Grand Central take the 4,5,6 down to Union Square and walk from there to 1st and 10th.[...]

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6 (Lexington Av. local) to Astor Place is a lot closer. And just as a reminder, we call the "underground" the subway here.

[ulterior epicure]

6 (Lexington Av. local) to Astor Place is a lot closer. And just as a reminder, we call the "underground" the subway here.  

Right... ... as if you couldn't tell, you're workin' with a non-New Yorker here...

u.e.

[Eatmywords]

Tried the pig tails the other night. (I'm sure they exist in Chinatown but I haven't come across them anywhere) Interesting, crunchy texture but not very meaty, a bit too much fat and cartilage). I wouldn't try them again with all the winners I've prveviously sampled.

If you want something funky go with the spicy tripe. Also, they recently added sweet breads.....can't wait to try them.

I also like the assorted pickles (which really isn't pickles but marinated veggies and seaweed in a sweet rice vinegar sc).....refreshing and a nice way to start.

Steamed buns are great too....(chicken was perfect but the pork is a notch above).

If you do ramen the Momofuko combo w/pork is fab. I think it's shoulder and belly. So good! If you order this, you prob don't need any the other stuff but it's hard to fight the urge to sample everything.

[Nathan]

actually, the chicken soup is the best thing I've had on the menu....best chicken soup I've ever had.

it's all about the broth.

[Jammin]

finally tried this place last night. the verdict? not impressed.

the meat in the momofuku ramen was good, but the broth seemed unidimensional and quite salty and the noodles were only so-so. the famous pork buns were ok, but i would side with many of the other posters who complain about excessive hoisin overpowering the dish. we also tried the braised pork belly (essentially a dressed-up buta kakuni) which was really nice provided you 1) avoid the massive layers of fat strewn throughout the meat and 2) go very light on the overly generous - and very rich - pool of sauce (braising liquid, perhaps?) at the bottom of the dish.

overall the meal wasn't bad, but at $60 for "not bad", i'll stick with the more humble $5 noodle bowls in chinatown.

[M.X.Hassett]

.  we also tried the braised pork belly (essentially a dressed-up buta kakuni) which was really nice provided you 1) avoid the massive layers of fat strewn throughout the meat and 2) go very light on the overly generous - and very rich - pool of sauce (braising liquid, perhaps?) at the bottom of the dish.

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I am curious was the fat chewy, and that is why you avoided it? I have had buta kakuni a number of times at various restaurants and have found some examples with 85% fat all of which was edible and amazingly soft.

[ulterior epicure]

finally tried this place last night. the verdict? not impressed.

the meat in the momofuku ramen was good, but the broth seemed unidimensional and quite salty and the noodles were only so-so.  the famous pork buns were ok, but i would side with many of the other posters who complain about excessive hoisin overpowering the dish.  we also tried the braised pork belly (essentially a dressed-up buta kakuni) which was really nice provided you 1) avoid the massive layers of fat strewn throughout the meat and 2) go very light on the overly generous - and very rich - pool of sauce (braising liquid, perhaps?) at the bottom of the dish.

overall the meal wasn't bad, but at $60 for "not bad", i'll stick with the more humble $5 noodle bowls in chinatown.

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I hope that's $60 for the both (?) of you!!

u.e.

[Jammin]

MX - no, it wasn't chewy. just a whole lot of it; much more than i have seen in other versions i have had. i'm estimating 40%-ish? also, the texture was not the "omgidontcarehowbaditisformeiwanttoeatallof it" variety; to me it was more on the side of "carving the fat off a raw chicken" texture. (sorry for the use of the highly technical term) the meat itself was great though.

UE - yes, $60 for two.

Edited April 10, 2006 by Jammin (log)

[spaetzle_maker]

Mark Bittman's article in the nytimes (april 12th) contains recipes for the kimchi brussels sprouts, sugar snap peas and the razor clams.

http://www.nytimes.com/2006/04/12/dining/1...VZMqgVkCMD6ltUQ

-spaetzle

[Luckylies]

Somehow my meal with another person is always 60 bucks it's just right for a super fully belly lunch between two friends.. I think with more people it would be less fun. Today we (my sister and I) had the crawfish it was excellent. Perfect.

[iheartoffal]

I always end up spending way too much money at Momofuku. It's a little phenomenon I've dubbed "Momofuku Math". For some reason, basic arithmetic goes out the window when I pick up a menu there. I think to myself, "Oh look, the prices are so low...and everything looks so good. Let's see: We'll take three orders of pork buns, some dumplings, a seasonal pickle platter, two pork bellies (I'm not sharing mine), the shrimp grits, oh, and we have to get the rice cakes. Hmm, they have greenmarket mustard greens, we should try those. Of course have to get the Momofuku ramen. And some sake...two bottles...the ultra premium. Come to think of it, let's add another order of pork buns. The three orders might not be enough. That all comes to, what? $30?"

Sadly, I get a reality check when the bill comes. But that doesn't stop me from doing it all over again the next time I go there.

Edited April 15, 2006 by iheartoffal (log)

[alanamoana]

chef from momofuku is named as one of food and wines ten "best new" chefs of 2006

food and wine

[M.X.Hassett]

Food and Wine David Chang profile

David Chang, 28, opened his Asian noodle shop in the East Village in August 2004, serving his upscale riffs on traditional dishes at affordable prices....  He plans to open Momofuku Ssäm Bar in New York City's East Village in August 2006.

Ssäm should be interesting.

[spaetzle_maker]

Another NYTimes article on Momofuku - this one about their use of eggs (recipe included for bath cooked eggs). Also a recipe for THE GRITS!!!!

Beautiful photo of the new asparagus dish too - I'm looking forward to trying this.

http://www.nytimes.com/2006/04/19/dining/1...8788&ei=5087%0A

-spaetzle

[Jason Perlow]

Rachel and I ate at Momofuku this evening. Here's the gratuitous food porn.

The carte

Red Rice Beer

Berkshire Pork Steamed Buns

Deep Fried Pig Tails with Fennel Pickles

Razor Clam Appetizer

These line cooks work really fast.

Pan Fried Pork Dumplings

Bath-Cooked Eggs, just cracked out of their shells, ready to go into Ramen.

A view of the noodle bar.

Berkshire Pork Momofuku Ramen

Momofuku Somen noodles with cold dipping broth.

Very recently alive Louisiana Crawfish, pan fried in a Sichuan sauce.

Edited May 13, 2006 by Jason Perlow (log)

[Rachel Perlow]

Everything was good, but I loved those pan fried dumplings. They were a superior and different version of most any other pan fried dumpling I'd had before ($6). I think they've raised their prices since the original postings saying how inexpensive the place is. For example, the pork buns are $9 for those two small sandwiches. For the quality and size, the price of the somen and ramen seem reasonable, but it adds up quickly if you order more than your bowl of soup.

[iheartoffal]

Darn it all, I ate there the night before....missed you guys by a day. I didn't get to try the crawfish, unfortunately (judging by the picture, I missed out).

Those of you who are reading this right now: shut down your computers, walk out the door, head down to Momofuku and order up a plate or six of the baby octopus (or is it octopi?). The dish was so full of flavor that I almost wept when it was all over. The sweetbreads and the softshell crabs with pickeled ramps weren't half bad either.

[Rachel Perlow]

We didn't get to try the crawfish, he was making them for someone else as we were on our way out the door. But they sure were wiggling before they went into the pan!

[Sneakeater]

First visit.

I think this place is terrific. I can see how people who are really familiar with Japanese cuisine might think it's deracinated, but as someone who isn't, I just appreciate the top-quality ingredients.

Since it was my first time and I don't know when I'll be able to get in again,* I pigged out:

1. Fried sweatbreads

2. Asparagus with poached egg

3. Pork neck ramen

Everything was great.

As has been observed, this place is in no way cheap.

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* I went yesterday (Sunday 5/14). I passed by at about 5:15. They were to open for dinner at 5:30. There was no throng forming outside, indeed no sign at all of an impending crowd. I strolled on, returning at about 5:45. The place was packed, with a big crowd waiting outside. I was able to be seated immediately only because I was alone.

Edited May 15, 2006 by Sneakeater (log)